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The antioxidative activity and texture modifying effect of chitosan, soybean and ginseng on Korean traditional Yackwa during storage were evaluated to determine the potential quality improvement of Yackwa products and their effect on gelatinization and retrogradation of wheat starch was also done by DSC. The optimal incorporation level of chitosan, soybean, ginseng and α -Tocopherol to give the best antioxidative activity and textural properties in appearance was 0.3%, 10%, 2.5% and 0.1% respectively. The antioxidative activity determined by acid value, peroxide value, TBA value and Rancimat showed higher score in functional ingredient incorporated Yackwa groups compared to control. The L, a, b value of all Yackwa product was increased by increase of storage period. The textural properties in terms of springiness, gumminess and hardness was increased with increase of storage period, while adhesiveness was decreased. However, most of functional ingredient incorporated Yackwa tended to show slight change of textural properties. Functional ingredients increased gelatinization temperature and enthalpy of wheat starch. Retrogradation temperature was decreased to the extend of 15 ~ 20℃ compared to gelatinization temperature. The extent of retarding retrogradation of chitosan, soybean, ginseng and α -Tocopherol was 23%, 18%, 13% and 6%, respectively after cold storage of gelatinized wheat starch. The functional ingredient incorporated Yackwa products showed the significantly higher sensory score than that of control. The sensory score showed in higher order of soybean, chitosan, ginseng.
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